Lemon Poppy Seed Sour Cream Cakes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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From the Canadian Living Test Kitchen, another wonderful recipe - make this one in mini bundt pans for a decadent presentation, or use a regular bundt pan, or a 9 x5 loaf pan. Ingredients:
1 cup granulated sugar |
2 tablespoons lemon rind, finely grated |
1 cup unsalted butter, softened |
4 eggs |
1/4 cup lemon juice |
2 cups all-purpose flour |
2 tablespoons poppy seeds |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup sour cream |
1 cup icing sugar |
5 teaspoons lemon juice (approx) |
2 teaspoons lemon juice |
Directions:
1. In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice.
2. In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan.
3. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack.
4. Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half.
5. Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.
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